Recipe courtesy of Ingrid Hoffmann
Ranchero Beans
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 medium yellow onion, finely chopped
  • 1 jalapeno chile one seeded, ribbed and chopped
  • 1 (14-ounce) can chopped tomatoes with liquid
  • 1 (12-ounce) can pinto beans, washed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper

Directions

Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.

Serve hot in bowls.

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